Competition Smoked Brisket

1. Prep the Brisket: Lay the brisket lean side down on the cutting board and remove the top fatty portion. Leave about a ¼ of fat to help in maintaining moisture.
2. Season both sides and edges of the brisket generously with the Head Country Championship Seasoning. Pour a small portion of the Head Country Premium Marinade over the top of the lean side of the brisket and massage into muscle. Turn brisket over and pour remaining portion of marinade on that side and massage into muscle. This step can be done the night before you are going to cook the brisket or at least two hours.
3. Build a fire with 5lbs of hardwood charcoal and pecan wood. If you can range the heat it should read 275°F. Allow fire to heat cooking chamber for 30 minutes. Fire should preferably be 10-12 inches below the rack that will hold the meat.
4. Place the brisket fat side up on grill. Allow to cook for 3 hours. Maintain a constant heat of 275°F for this 3-hour period. At this time the internal temperature should read 150-160°F. 
5. Remove brisket from the rack and place on a double layer of foil. Pull edges of foil up to create a bowl shape that will hold liquid, shaping appropriately and leaving an adequate amount for wrapping up the whole brisket.
6. Pour a 1/3 cup of Head Country Premium Marinade on the brisket and then wrap tightly in foil. Do not leave any openings in foil. Increase cooking temperature to 300°F, return brisket to cooker and cook for an additional 3 ½ hours. The internal temperature of the brisket should read 190°F when tender. If not continue to cook until this reading is reached. For fall apart tender cook until the internal temperature reaches 205°F.
7. When done, remove brisket from cooker, leave meat in foil. Slightly open the foil and allow the meat to reabsorb its natural juices by resting for 25 minutes. 
8. Brisket may be sliced across the grain or chopped. Serve with your favorite selection of Head Country Bar-B-Q Sauce.